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Veal Parmigiana is one of the quintessential Italian-American dishes. It's a classic dish, featured on the menus of many of the finest Italian restaurants in America.
I'm happy to report that this dish can be also be enjoyed at home. You can have so much fun making this in your kitchen and serving it up to a very appreciative family. ❤️
Why You Will Love This Veal Parmigiana Recipe
You will absolutely love this Veal Parmigiana recipe because:
- It's easy! All you need to do is bread the veal, fry it, whip up a fantastic tomato sauce to top the veal with, and then add cheese and bake! I'll guide you step by step all the way.
- This great recipe is absolutely delicious. Tender veal baked with a mouthwateringly savory tomato sauce and 2 types of melty cheese is always delectable!
- It makes for an elegant and perfect meal, as good as you will get at your favorite Italian restaurant!
So now let me explain a little about what Veal Parmigiana is.
What is Veal Parmigiana?
The dish Parmigiana originates from Italy. It is a dish made with eggplant, topped with tomato sauce and cheese, and then baked.
It's interesting to note that Veal Parmigiana is an Italian-American dish, and not an Italian dish! Veal takes the place of eggplant in our Americanized version. Chicken parmesan (or Parmigiana) is also a very popular Italian-American version.
I have read in RevealedRome.com that Italian immigrants to the United States may have invented this dish because they could now afford more expensive ingredients than they could back in Italy.
Veal is the meat of calves, and it is breaded for use in Veal Parmigiana. As in the eggplant Parmigiana, we will also top with tomato sauce and cheese.
So, now let me tell you what ingredients you will need for this wonderful delicious recipe!
🥘 Ingredients Needed For This Veal Parm Recipe
These are the ingredients you will need for this delicious meal:
- Veal cutlets (choose thin cutlets)
- Olive oil
- Egg
- Flour
- Italian bread crumbs
- Tomato sauce
- Garlic (minced)
- Onion (minced)
- Mozzarella cheese slices (select thin slices)
- Parmesan cheese (freshly grated)
- Italian seasoning
- Sea Salt or Himalayan Pink Salt
- Black pepper
- Italian parsley (optional garnish)
You should be able to find all of these good quality ingredients at your local grocery stores.
Select thin slices of veal cutlets. You want them to be around ¼" thick. If they are thicker, you will need to flatten them with a meat mallet to get the desired thickness. Using the meat mallet also helps to tenderize the veal, and is highly recommended!
Ok once you've gathered your ingredients it's time to make some awesome Veal Parm!
🔪 Instructions
Pounding Thin and Tenderizing
Begin by preheating your oven to 350F. Now examine your cutlets. You want them to be around ¼" thick. If they are not, then use a meat mallet to pound them down to this thickness. The meat mallet also helps to tenderize the veal, and can also be used on your cutlets even if you have purchased them at ¼" thick size.
To use the meat mallet, place cutlets between two sheets of plastic wrap and pound. Then season your meat with ¼ ts salt and ¼ ts pepper.
Breading The Veal Cutlets
Now it's time to create your breading station. Fill one shallow bowl with your Italian seasoned bread crumbs, one with the flour, and another bowl with whisked or beaten egg. Add ¼ ts salt and ¼ ts pepper to the flour and mix to make a seasoned flour.
First dredge the cutlet in the seasoned flour. Then dip the cutlet in the beaten egg, allowing the excess to run off. Lastly, coat the cutlet with the Italian seasoned breadcrumb mixture.
Now it's time for a quick shallow fry and then we'll bake the fried veal with a savory tomato sauce and lots of cheese!! 🧀
Fry and Bake To Perfection
Heat up 3 tablespoons of olive oil in a large skillet (preferably cast iron) on medium-high heat. Once the oil is hot, add the breaded veal cutlets, and cook each side until they are golden brown. This should take around 2-3 minutes for each side. Add additional olive oil if needed if the skillet gets too dry. Don't crowd the skillet, and cook only the amount of cutlets that will comfortably fit in the pan. You may have to cook in batches.
Once the cutlets are browned, remove them to a separate plate. Then remove any brown bits remaining in the skillet using paper towels (take care as the skillet is hot).
Now let's make a savory tomato sauce to top the cutlets. Heat the remaining 1 tablespoon of olive oil in the skillet on a medium heat. Then add minced garlic and onion, and cook for around 3-4 minutes or until the onion is softened.
The add the tomato sauce, Italian seasoning, and the remaining ¼ ts of salt and ¼ ts of pepper. Stir to combine, and cook over the medium heat for 2 minutes. Add more tomato sauce if you feel this sauce is too thick.
Place the cooked veal cutlets in a large baking tray. Top each one with an even layer of tomato sauce mixture.
Add the thin slices of mozzarella cheese on top of the cutlets and tomato sauce. Follow that by sprinkling freshly grated Parmesan cheese on top of the mozzarella.
The final step is to bake in your oven at 350F for around 15-20 minutes. At this point your dish should be heated through and your cheese will have melted and become a gorgeous golden brown!
Garnish with some Italian parsley, then your elegant and delicious dish is now ready to serve and enjoy!
How To Serve Veal Parmigiana
Veal parmigiana is best enjoyed with your favorite pasta! Some pastas I love and recommend to accompany this dish are:
I do hope you will fall in love with this wonderful Veal Parmigiana recipe! Buon Appetito!
FAQ
Veal scallopini is essentially the same thing as a veal cutlet, so most definitely can be used in this recipe.
Veal is the meat of a young calf, as opposed to older cattle.
The Veal Parmigiana will last several days in the fridge when placed in an airtight container. It's best consumed within 3 days of preparing the dish.
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Delicious Veal Parmigiana Recipe
Equipment
- Large skillet
- Large baking dish or tray
- Meat mallet great to have on hand for pounding the cutlet to the desired width and also for tenderizing
Ingredients
- ½ lb veal cutlet select thin cutlets
- 4 tablespoon olive oil split (plus additional if needed)
- 1 egg whisked or beaten
- ¼ cup flour
- ⅓ cup Italian bread crumbs
- 1 cup tomato sauce plus additional if you prefer more tomato sauce
- 5 cloves garlic minced
- ½ small onion finely minced
- 6 slices mozzarella cheese thin slices
- ¼ cup Parmesan cheese freshly grated
- 1 ts Italian seasoning
- ¾ ts sea salt or Pink Himalayan salt; split plus additional if desired
- ¾ ts black pepper split plus additional if desired
- Italian parsley optional garnish
Instructions
- Begin by preheating your oven to 350F. Now examine your cutlets. You want them to be around ¼" thick. If they are not, then use a meat mallet to pound them down to this thickness. The meat mallet also helps to tenderize the veal, and can also be used on your cutlets even if you have purchased them at ¼" thick size. To use the meat mallet, place cutlets between two sheets of plastic wrap and pound. Then season your meat with ¼ ts salt and ¼ ts pepper.
- Create your breading station. Fill one shallow bowl with your Italian seasoned bread crumbs, one with the flour, and another bowl with whisked or beaten egg. Add ¼ ts salt and ¼ ts pepper to the flour and mix to make a seasoned flour.
- First dredge the cutlets in the seasoned flour. Then dip the cutlets in the beaten egg, allowing the excess to run off. Lastly, coat the cutlet swith the Italian seasoned breadcrumb mixture.
- Heat up 3 tablespoons of olive oil in a large skillet (preferably cast iron) on medium-high heat. Once the oil is hot, add the breaded veal cutlets, and cook each side until they are golden brown. This should take around 2-3 minutes for each side. Add additional olive oil if needed if the skillet gets too dry. Don't crowd the skillet, and cook only the amount of cutlets that will comfortably fit in the pan. You may have to cook in batches. Once the cutlets are browned, remove them to a separate plate. Then remove any brown bits remaining in the skillet using paper towels (take care as the skillet is hot).
- Heat the remaining 1 tablespoon of olive oil in the skillet on a medium heat. Then add minced garlic and onion, and cook for around 3-4 minutes or until the onion is softened. The add the tomato sauce, Italian seasoning, and the remaining ¼ ts of salt and ¼ ts of pepper. Stir to combine, and cook over the medium heat for 2 minutes. Add more tomato sauce if you feel this sauce is too thick.
- Place the cooked veal cutlets in a large baking tray. Top each one with an even layer of tomato sauce mixture.
- Add the thin slices of mozzarella cheese on top of the cutlets and tomato sauce. Follow that by sprinkling freshly grated Parmesan cheese on top of the mozzarella.
- The final step is to bake in your oven at 350F for around 15-20 minutes. At this point your dish should be heated through and your cheese will have melted and become a gorgeous golden brown!
- Garnish with some Italian parsley, then your elegant and delicious dish is now ready to serve and enjoy!
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